Embark on a culinary journey with our delectable Peas with Poached Eggs, a symphony of flavors that will tantalize your taste buds. This dish, rooted in simplicity, showcases the vibrant taste of fresh peas, the richness of poached eggs, and the perfect harmony of complementary ingredients. Our comprehensive guide features three distinct yet equally delightful variations: Peas with Poached Eggs and Ham, Peas with Poached Eggs and Pancetta, and Peas with Poached Eggs and Bacon. Each recipe offers a unique twist, catering to diverse preferences and dietary choices, while retaining the essence of this classic dish. Whether you're seeking a quick and wholesome breakfast, a light and refreshing lunch, or an elegant brunch, our Peas with Poached Eggs recipes are guaranteed to impress. So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure that celebrates the humble pea and the velvety perfection of poached eggs.
Here are our top 3 tried and tested recipes!
'BOUILLABAISSE' OF FRESH PEAS WITH POACHED EGGS
In the Provence region of France, it is a peasant tradition to make "poor man's bouillabaisse" with vegetables. For this soup, only fresh peas will work - don't try it with frozen.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, soups and stews, main course
Time 45m
Yield Serves four to five
Number Of Ingredients 12
Steps:
- In a heavy soup pot, heat the olive oil over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic. Cook, stirring, until the garlic begins to smell fragrant, about one minute. Add the water, saffron and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet. Taste, adjust salt and add pepper.
- One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for four minutes until just set. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top. Stir the herbs into the soup, then ladle the soup into the bowls and serve.
Nutrition Facts : @context http, Calories 646, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 15 grams, Fiber 24 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1999 milligrams, Sugar 30 grams, TransFat 0 grams
PEAS WITH POACHED EGGS
Provided by David Leite
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, sauté bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Sauté in bacon fat until golden brown, about 10 minutes.
- Meanwhile, fill a deep skillet with 3 inches water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
- Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
- To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.
INDIAN CHICKPEAS WITH POACHED EGGS
This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure
Provided by Good Food team
Categories Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
- Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
- Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.
Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Choose fresh peas: Use fresh peas for the best flavor and texture. If you can't find fresh peas, frozen peas will work, but they may need to be cooked for a few minutes longer.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Choose a high-quality extra virgin olive oil.
- Cook the peas gently: Peas cook quickly, so it's important to cook them gently to avoid overcooking them. Cook them for just a few minutes, until they are tender but still have a bit of bite to them.
- Poach the eggs perfectly: Poached eggs can be tricky to make, but they're worth the effort. The key is to use a gentle simmer and to not overcrowd the pan. Cook the eggs for just a few minutes, until the whites are set and the yolks are still runny.
- Serve immediately: Peas with poached eggs is a dish that is best served immediately. The peas will lose their sweetness if they sit for too long, and the eggs will start to overcook.
Conclusion:
Peas with poached eggs is a simple but delicious dish that is perfect for a light lunch or dinner. It's also a great way to get your daily dose of vegetables. With just a few simple ingredients, you can create this easy and tasty meal that is sure to impress your friends and family. So next time you're looking for a quick and healthy meal, give peas with poached eggs a try. You won't be disappointed!
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